michael.berta
Well-Known Member
- Joined
- May 6, 2007
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Is it possible that I can just rack from a corny back into a fermenter and add a sour culture from white labs or Wyeast? Will the bugs eat away at the rest of the sugars in the beer even though this would be an environment where alcohol is already present and there's little to no oxygen?
The base beer is a Belgian Dark Strong from Brewing Classic styles. It's about two years old. The beer is too sweet for my tastes as it finished in the 1.030 range.
The base beer is a Belgian Dark Strong from Brewing Classic styles. It's about two years old. The beer is too sweet for my tastes as it finished in the 1.030 range.